한국초지조사료학회지 (Journal of The Korean Society of Grassland and Forage Science)

  • 제34권1호
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  • Pages.39-44
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  • 2014
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  • 2287-5824(pISSN)
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  • 2287-5832(eISSN)
한국초지조사료학회 (The Korean Society of Grassland and Forage Science)
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젖산균과 클로렐라 첨가가 이탈리안라이그라스-헤어리베치 사일리지의 사료가치 및 품질에 미치는 영향

Effect of Addition of Lactic Acid Bacteria and Chlorella on Nutritive Values and Quality of Italian Ryegrass-Hairy Vetch Silage

  • Choi, Ki Choon (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Arasu, M. Valan (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Ilavenil, S. (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Park, Hyung Su (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Jung, Min Woong (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Kime, Ji Hye (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Jung, Jeong Sung (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Hwangbo, Soon (Department of Animal Resources, Daegu University) ;
  • Kim, Won Ho (Grassland and forage division, National Institute of Animal Science, RDA) ;
  • Lim, Young Chul (Grassland and forage division, National Institute of Animal Science, RDA)
  • 투고 : 2014.01.21
  • 심사 : 2014.03.04
  • 발행 : 2014.03.31
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초록

연구에서는 이탈리안 라이그라스와 헤어리 베치를 이용하여 사일리지 제조시 젖산균과 클로렐라를 처리하여 사일리지의 사료가치, 품질 및 미생물상의 변화를 조사하였다. IRG-HV 사일리지 제조시 대조구와 젖산균 단독처리구의 조단백질 함량은 비슷한 수준을 보였으나 클로렐라와 젖산균 공용처리구는 현저하게 증가하였다(p<0.05). 섬유소와 TDN 함량 그리고 in vitro 건물소화율 처리구에서는 차이를 나타나지 않았다. IRG-HV 사일리지에서 대조구는 젖산균 처리구의 pH와 비슷하였으나 클로렐라와 젖산균 공용처리구에서는 대조구에 비해 pH가 감소되었다(p<0.05). 젖산함량은 대조구에 비해 젖산균 첨가구에서 증가되었으며(p<0.05), 클로렐라와 젖산균 공용처리구에서는 대조구에 비해 젖산함량이 현저하게 증가하였다(p<0.05). IRG-HV 사일리지 젖산균 단독 처리구의 젖산균 수는 대조구에 비해 현저하게 증가하였으며(p<0.05). 또한 클로렐라와 젖산균 공용처리구도 현저하게 증가하였다. 이상의 결과를 요약해 보면 IRG-HV 사일리지 제조시 젖산균과 클로렐라 처리에 의해 사일리지의 품질이 향상되었다.

This study was conducted to investigate the effect of the addition of lactic acid bacteria (LAB) and chlorella on the change of nutritive value, quality and microbes regarding the mixture silage of Italian ryegrass and hairy vetch (IRG-HV silage). The content of crude protein of IRG-HV silage in only the LAB treatment was not different as compared to the control. However, the content of crude protein significantly increased in the treatment of LAB with chlorella, compared to both the control and LAB treatments (p<0.05). Acid detergent fiber, neutral detergent fiber, total digestible nutrient and in vitro dry matter digestibility of IRG-Alfalfa silage were not significantly different in all treatments. Further, the pH of IRG-HV silage in only the LAB treatment was not different as compared to control, but decreased in both LAB and chlorella treatments (p<0.05). The content of lactic acid in the LAB treatment increased as compared to the control, and also significantly increased in the LAB treatment with chlorella (p<0.05). In addition, the number of LAB in LAB treatment increased as compared to the control, and significantly also increased in the LAB treatment with chlorella (p<0.05). Therefore, we suggest that IRG-HV silage improved with addition of both LAB and chlorella.

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피인용 문헌

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  2. Effect of Novel Lactobacillus plantarum KCC-10 and KCC-19 on Fermentation Characterization of Alfalfa Silage vol.35, pp.2, 2015, https://doi.org/10.5333/KGFS.2015.35.2.166
  3. Effect of Addition of Lactic Acid Bacteria on Fermentation Quality of Rye Silage vol.35, pp.4, 2015, https://doi.org/10.5333/KGFS.2015.35.4.277
  4. Potential effects of Novel Lactic Acid Bacteria on Fermentation Quality of Rye Haylage vol.36, pp.1, 2016, https://doi.org/10.5333/KGFS.2016.36.1.23